Ingredients
- Lemons, juiced: 1 cup (from about 6-8 lemons)
- Sweetened condensed milk: 1 (14 ounce) can
- Water: 4 cups
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon (optional)
- Ice cubes: as needed for serving
- Whipped cream: Optional, for topping
- Lemon slices: Optional, for garnish
Instructions
- Step 1: Juice the lemons and strain the juice to remove any seeds or pulp.
- Step 2: In a blender or large pitcher, combine the lemon juice, sweetened condensed milk, water, and vanilla extract.
- Step 3: Blend or whisk the ingredients together until they are fully combined and smooth. If using a pitcher, whisk vigorously to ensure the sweetened condensed milk is completely dissolved.
- Step 4: Add the optional lemon zest for extra lemon flavor. Stir to combine.
- Step 5: Pour the creamy lemonade over ice in glasses.
- Step 6: Garnish with whipped cream and a lemon slice, if desired. Serve immediately.
Notes
- Store leftover Creamy Lemonade in the refrigerator for up to 24 hours, but give it a good stir before serving as it may separate.
- Reheating isn't recommended, but if the mixture separates too much, blend briefly with a fresh ice cube to re-emulsify.
- For a delightful twist, top each glass with a dollop of lemon curd instead of whipped cream!
- Chef's tip: Start with less water and add more to reach your perfect creamy consistency; the amount needed can vary slightly depending on the lemons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American